Italian Beef Stew With Rosemary - cooking recipe

Ingredients

1 1/2 lb. boneless beef chuck, cut into 1-inch cubes
1 large onion, chopped
2 cloves garlic, mashed
1/2 c. minced parsley
1 1/2 tsp. rosemary
2 carrots, cut up
1 small pkg. frozen peas
3 Tbsp. oil
2 stalks celery, diced
1 (28 oz.) can Italian plum tomatoes, cut up
1/2 c. white wine
1/2 tsp. pepper
4 potatoes, quartered

Preparation

In a large heavy skillet, brown beef in hot oil.
Remove and set aside.
Add onion, celery, garlic and carrots to pan drippings; saute until tender.
Return beef to pan.
Add tomatoes, parsley, wine, rosemary, salt and pepper; bring to a boil and reduce heat.
Cover and simmer 1 1/2 to 2 hours.
Add potatoes the last 45 minutes of cooking.
Add peas the last 10 to 15 minutes of cooking time.
Serve with French bread and a hearty red wine.